CHICKEN AFRITADA RECIPE

CHICKEN AFRITADA

CHICKEN AFRITADA – is another prominent Filipino dish cooked in tomato sauce with carrots, potatoes and chime peppers as the principle vegetables. This dish is for the most part accepted to have been presented in the Philippines by the Spaniards.









NUMBER OF SERVINGS: 3-4

CHICKEN AFRITADA INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

1 tablespoon soy sauce

1/4 teaspoon ground pepper

2 tablespoon cooking oil

4 cloves garlic

1 medium onion, slashed

1 glass tomato sauce

1 glass water

3 medium potatoes, cubed

2 medium carrots, cubed

1 red ringer pepper, cubed

2 narrows leaf (tree)

1 chicken juices shape

1/4 teaspoon msg (vetsin)

1 teaspoon of salt (simply add to your taste inclination)

1 tablespoon cocoa sugar

Systems:

1. Pour-in cooking oil in a cooking pot or goulash then apply warm. Include garlic and onions( until light cocoa).

2. Include the chicken panfry, then include salt, msg, dark ground pepper, cove leaf, soy sauce, and after that stew for 5 minutes, until chicken ingested seasonings and produce its own oil.

3. Include potato, carrots, green chime pepper, tomato sauce, chicken stock 3D square, cocoa sugar, and water.(just add sugar and salt to your taste inclination)

4. Combine then stew for 15-20 minutes under medium warmth until the sauce is thickened.

5. Expel from the flame then present with ric

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CHICKEN BARBECUE RECIPES

CHICKEN BARBECUE

An easy BBQ chicken recipe anyone can do. Use your favorite BBQ sauce for basting.

INGREDIENTS : 

• 3 pounds chicken that are cut in serving pieces
• 3/4 cup barbecue sauce (like sweet baby ray’s)
• Salt and freshly ground black pepper
• Half cup canola oil

INSTRUCTIONS :

1. Coat the chicken pieces with oil and rub salt and pepper all over.
2. Start heating-up your grill. Both charcoal and gas grills are ok to use.
3. Place the chicken on the hot grill. Let each side grill for 7 minutes. Baste the uncooked side of the chicken with BBQ sauce.
4. Turn-over the chicken. Baste the grilled side with BBQ sauce. Close the grill. Have the chicken grill for 8 to 10 minutes. Continue to turn over the chicken and grill for 5 minutes on each side until the inside temp reaches 170F (you need a meat thermometer to be on the safe side).
5. Serve this with grilled corn on the cob.

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Ground Pork Recipe

Ground Pork

GROUND PORK-is one of the dish with wonderful flavor and a great deal of fixings blended in it. The fundamental element of Giniling na Baboy is incline ground pork which is sauteed with striking shades of vegetables like potatoes, carrots, red ringer peppers, pineapple and green peas in rich shelled nut sauce or tomato sauce.







NUMBER OF SERVINGS: 3-4

GROUND PORK INGREDIENTS:

1/2 kilograms Ground pork

1 medium red ringer Pepper, Chopped

2 little carrots,peeled and cut into little solid shapes

2 little potato,peeled and cut into little solid shapes

4 cloves garlic, minced

1 medium onion, hacked

2 tablespoon nut butter(optional) or tomato sauce

1 teaspoon salt

1/some water

1/4 measure of raisins

1/4 measure of green Peas

2 tablespoon soy sauce

1/4 teaspoon dark ground pepper

1/4 teaspoon msg or vetsin

1/4 measure of pineapple goodies or pieces

2 tablespoon cooking oil

Methods:

1. Warmth dish then put-in oil. Saute garlic and onion. Include the ground pork and blend well.

2. Include msg or vetsin, salt, soysauce, dark ground pepper, nutty spread and green peas.

3. Include the potato, carrots, raisins, pineapple and red chime pepper.

4. Include water then stew for 10 to 15 minutes, or until vegetables are cooked. (Dried the sauce)

5. Serve hot immaculate with rice.

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Tokwat Baboy Recipe

TOKWA'T BABOY

TOKWA'T BABOY: is a dish made out of browned pork tummy and seared tofu. The sauce made of vinegar and soy sauce offers life to this dish. For the most part, this is considered as a hors d'oeuvre and a side dish. The vast majority like to have their Tokwa't Baboy with brew or wine by the side while others want to have it with rice porridge, Goto, or a basic lugaw.

Tofu as the vast majority of us know is made out of coagulated soy drain then squeezed, an extremely mainstream fixing in Chinese cooking styles and in addition other Southeast Asian nations. It comes in numerous structures that fluctuate in immovability and smell.








NUMBER OF SERVINGS: 2-4

TOKWA'T BABOY INGREDIENTS:

400 grams pork tummy (liempo)

1 lb firm (or additional firm) tofu (approx. 4 cuts)

4 cloves garlic minced

1/2 tablespoon salt

1/4 teaspoon msg(optional)

2 glasses cooking oil

1/2 glass stick vinegar

1/4 glass soy sauce

1/2 glass cocoa sugar

1/4 teaspoon dark ground pepper

1 little onion , diced

2 spring green onions slashed meagerly

3 glasses water

3 pieces bean stew finger slashed

COOKING PROCEDURES:

1. Pour-in water, salt, msg, garlic and pork tummy in a pot and heat to the point of boiling then stew until delicate (around 20-30 minutes under medium warmth)

2. Pour cooking oil on a different dish and permit to warm

3. At the point when the oil is sufficiently hot, sear the tofu until shading turns brilliant chestnut and external composition is to some degree firm.

4. Broiled the bubbled pork midsection until chestnut.

5. 3D square the browned tofu and cut the broiled pork stomach into chomp estimated pieces then put aside

6. Heat the pan and pour-in the vinegar, soy sauce, sugar and dark ground pepper then heat to the point of boiling, include 3D shape the seared tofu and cut pork gut and blend then kill the warmth.

7. Include the onions, spring green onions, and bean stew finger. Move in a serving dish.

8. Serve hot! Share and Enjoy!

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Filipino Pork BBQ

Pierced Filipino Pork BBQ or basically pork grill are speared marinated pork cut. These are barbecued until the pork is cooked and it is additionally being seasoned amid the procedure to include flavor and keep the meat soggy. 

Filipino Pork BBQ

Pork grill are better if marinated overnight. This gives the dish additional flavor that makes it more charming to eat. This can be eaten as it seems to be, or with white rice. In the Philippines, pork BBQ is normally sold along road corners with other road nourishments such flame broiled pork isaw barbecued chicken digestive system. 

You can utilize a gas flame broil or charcoal barbecue to cook this yummy pork bbq dish; simply verify that you turn it over around 5 minutes or somewhere in the vicinity when barbecuing and dependably season the top side utilizing the remaining marinade blend                                                                                             before you turn it over so your pork bbq will be                                                                                          delightful and clammy. It will likewise dodge                                                                                              you Filipino pork bbq from getting blazed                                                                                                  rapidly or getting dry.


Ingredients :

4 lbs. pork shoulder, sliced into thin pieces
3/4 cup soy sauce
3/4 cup banana ketchup
Juice from 2 lemons
1 tablespoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup brown sugar
1/4 teaspoon salt

Instructions :

1. Combine soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder, and brown sugar in a bowl. Mix well. You can also microwave the mixture for 1 minute (optional). This will melt the sugar and make it easier for the other ingredients to dilute quickly.
2. Arrange the sliced pork in a resealable bag or in a bowl. Pour-in the soy sauce mixture. Make sure that the mixture is in room temperature.
3. Massage the pork slices and make sure that it is completely soaked in the soy sauce mixture. Seal the bag or cover the bowl. Place inside the refrigerator and marinate for at least 5 hours.
4. Skewer the marinated pork slices in a bamboo skewer (this is also known as barbecue stick).
5. Heat-up the grill. Grill each skewered pork for 5 minutes per side in medium heat. Brush some basting sauce on each side before turning it over. Do this cycle twice or until the pork is fully cooked.
6. Transfer to a serving plate. Serve with vinegar dip.

7. Share and enjoy.

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Pansit Palabok

PANCIT PALABOK– is a noodle dish with smoked fish flakes and chicharon sauce and topped with several ingredients such as cooked shrimp, boiled egg, spring onion or onion leaks, calamansi. A very tasty treat that is sure to relieve your hunger.

Pansit Palabok

There are other noodle dishes that are similar to this. Pancit Luglog and Pancit Malabon are the ones that come close to the taste and appearance (the only difference would be the noodle and some ingredients as well as some preparation steps.

It’s also very popular for birthdays. Some poeple have thier own versions of pancit palabok, this is my version of pancit palabok.

NUMBER OF SERVINGS: 4-6

PALABOK INGREDIENTS:

• 250 grams palabok noodles
• 200 grams ground pork
• 2 tablespoon oil
• 1 head garlic crushed
• 1 medium onion, minced
• 1/4 cup tinapa or smooked fish flakes
• 3 cups water
• 1/2 teaspoon black ground pepper
• 1 chicken broth cube
• 1/4 cup atchuete soak in 1/2 cup hot water
• 1 cup chicharon powder or chicharon pounded [you can get this from the store]
• **Topping**
• hard boiled eggs sliced
• chopped spring onions
• sliced calamansi

COOKING PROCEDURES:

1. 1. Cook noodles for 15-20 minutes and drain well.
2. Saute, garlic, onion, add ground pork and stir fry until brown.
3. 
   
4. 2. Add tinapa or smoked fish flakes, annato liquid extract, water and chicken broth cube then bring to boil.
5. 
   
6. 3. Add chicharon powder or pounded chicharon, then simmer until sauce is thicken.( just add cornstarch dilluted in water if the sauce is not thick)
7. 
   
8. 4. Add cooked noodles then mix well until sauce evaporated.
9. 
   
10. 5. Remove from heat, put it in a plate and top with garnishing. (onion leaks or spring onion, slice boiled egg and calamansi. Then serve and enjoy. 

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